Tung Ting Dong Ding oolong tea

A delicious oolong tea from the mountainous regions of Taiwan.
After the harvest and gathering of the tea leaves, the farmers lightly roast and roll the leaves into very small pellets. These primarily olive-green, slightly yellowish balls have one or two stems and two to three leaves. The brew has a light golden colour and a powerful, bold aroma that is reminiscent of toasted nuts. Its taste and mouthfeel feel light and floral to begin with and then incredibly creamy and sweet eventually. The sweetness pleasantly lingers in the mouth for a bit. Dong Ding tea, also known as Tung-Ting tea, is a type of oolong tea that originated in the Wuyi mountains of Fujian Province prior to being brought to Taiwan. The tea’s journey to Taiwan began with Lin Feng-Chi, a municipal official from Nantou, who returned from his public service examination in China with exactly 36 oolong seedlings. Of these, 12 were planted on Dong Ding Mountain by a Lugu farmer named Lin San-Hsien.

Dong Ding Mountain is situated north of the well-known and scenic Alishan area at the base of central Taiwan’s mid-range mountains. The tea lends its name to the tea plantations there and to Lin’s estate. The name “Dong Ding” translates to “frozen peak,” but ironically, there isn’t any ice on this relatively small mountain. The majority of teas are grown at altitudes between 600 and 1800 metres (teas above 1000 metres are considered “high mountain” teas). The mountain’s steepness, as climbing it is only managable by tiptoeing, is where the name truly originated from. In Taiwanese Hokkien/Minnan, this was referred to as “grabbing the peak,” which sounds like “mandarin frozen peak.” The region’s strong morning sunshine, lingering afternoon fog, and moderate monsoon climate lend themselves to an ideal area for growing tea. Moreover, the area is quite windy, which depletes the soil of its natural nutrients. Consequently, tea trees retain and accumulate more nutrients, yielding a richer flavour.

Western Style:
To enjoy the perfect Western-style Dong Ding Oolong tea, it is key that everything is done right. Firstly, you’ll need a large teapot so that the tea leaves are able to unfurl, seeing as they have been very tightly rolled and will swell significantly in water. Typically, 2 to 3 teaspoons of tea are enough for half a litre of water. After covering the leaves with 100°C water, steep them for 3 – 5 minutes. This way, you can enjoy the richest flavour of Dong Ding Oolong tea! Additionally, you can re-steep the leaves up to 2 – 3 times.

Classic Chinese Style:
The traditional method for brewing Dong Ding Oolong tea is called “Gongfu.” This technique calls for meticulous preparation before, during, and after brewing. First, you’ll need a traditional Chinese tea set. Then fill a gaiwan with a small teaspoon of Dong Ding tea. Now pour hot water over the leaves, filling the gaiwan about one-third full, using it to rinse and wash all the tea utensils, up to and including the teapot and small cups. This will allow for the pre-warming of these utensils. For the next infusion, let the leaves steep for about 1 minute, then you can pour it into teacups. For any further infusions, extend the steeping period by 15 to 20 seconds. With this handy technique, this tea (and many other oolong teas) can be re-steeped at least six times.